Type what you have

Ingredients

• ✓ salt
• champagne vinegar
• egg

Instructions

1. 1 Fill a bowl with ice and cold water.
2. 2 Fill a saucepan with cold water; place over medium heat. Stir in vinegar and salt; bring to a gentle, slow simmer. Reduce heat to low.
3. 3 Break each egg into separate small ramekins. Place one ramekin close to the water's surface; gently add egg to the simmering water. Let egg white set, 1 to 2 minutes. Gently lift egg from the bottom of the pan using a silicone spatula to prevent sticking. Repeat with remaining egg. Cook until white is firm and yolk is runny, about 6 minutes.
4. 4 Lift poached egg from simmering water using a slotted spoon; gently transfer to the ice water to stop the cooking process. Reheat eggs for 1 1/2 to 2 minutes in very gently simmering water; remove with a slotted spoon. Tap bottom of slotted spoon containing egg on a dry paper towel to remove any excess water before serving.

By John Mitzewich

Ingredients

• ✓ salt
• water
• cornmeal

Instructions

1. 1 Mix together water, cornmeal, and salt in a medium saucepan. Cook over medium heat, stirring frequently, until mixture thickens, 5 to 7 minutes.

By NANCYELLEN

Ingredients

• ✓ salt
• egg
• black pepper

Instructions

1. 1 Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 167 degrees F (75 degrees C) according to manufacturer's instructions; allow 15 minutes for the water to heat.
2. 2 Gently lower eggs into the water using a slotted spoon. Immediately set a kitchen timer for 13 minutes.
3. 3 Remove eggs from water once timer is up and let cool for 3 minutes. Gently crack egg around the middle and peel top half of shell. Slide egg out into a small bowl or serve over toast. Season with salt and pepper.

By France Cevallos

Ingredients

• ✓ salt
• egg
• butter

Instructions

1. 1 Whisk eggs with salt until completely combined and very foamy.
2. 2 Melt butter in a skillet over low heat until bubbling. Add whisked eggs; cook, stirring frequently for even, moist curds, until thickened and creamy, but still shiny, 2 to 3 minutes.
3. 3 Remove scrambled eggs from the pan before they begin to look dry, as they will continue to thicken off the heat.

By Edible Times

Ingredients

• ✓ salt
• egg
• milk

Instructions

1. 1 Gather all ingredients.
2. 2 Break the eggs into a microwave-proof mixing bowl. Add milk and salt; mix well.
3. 3 Pop the bowl into the microwave and cook on high power for 30 seconds. Remove bowl, beat eggs very well, scraping down the sides of the bowl, and return to the microwave for another 30 seconds.
4. 4 Repeat this pattern, stirring every 30 seconds for up to 2 ½ minutes. Stop when eggs have the consistency you desire.
5. 5 Serve warm and enjoy!

By Diana71

Ingredients

• ✓ salt
• hard bread cake
• salt cod steak
• fatback

Instructions

1. 1 Place hard bread into a pot. Cover bread with several inches of cool water, place a lid on the pot, and soak for 8 hours to overnight. Also rinse salt cod under running cool water; place into a pot. Cover fish with several inches of cold water, cover with a lid, and soak in the refrigerator for 8 hours to overnight.
2. 2 Add salt to soaked bread and bring just to a simmer over medium-low heat and simmer for 2 minutes. Drain immediately; cover to keep warm.
3. 3 Drain fish and cover with fresh water; bring to a boil. Cook until fish is opaque and flakes easily with a fork, about 20 minutes. Drain fish; remove any bones. Stir fish into prepared hard bread.
4. 4 Cook and stir fatback in a frying pan over medium heat until golden brown, about 10 minutes. Pour fatback and drippings over fish and bread mixture. Stir gently just to combine; serve immediately.

By bpvanderburg

Ingredients

• ✓ salt
• poppy seed
• sesame seed
• onion flake

Instructions

1. 1 Mix poppy seeds, sesame seeds, dried onion flakes, and kosher salt together in a small jar.

By Allrecipes Magazine

Ingredients

• ✓ salt
• russet potato
• olive oil
• black pepper

Instructions

1. 1 Place potatoes in a large bowl, cover with cold water, and let sit for 30 minutes.
2. 2 Preheat an air fryer to 400 degrees F (200 degrees C).
3. 3 Drain potatoes and pat dry with a paper towel. Add olive oil, salt, and pepper; stir until evenly combined. Place potatoes in the air fryer basket
4. 4 Cook in the preheated air fryer for 20 minutes, shaking halfway through cook time.

By Soup Loving Nicole

Ingredients

• ✓ salt
• water
• cornmeal
• butter

Instructions

1. 1 Lightly grease a 9x5-inch loaf pan; set aside
2. 2 Heat water in a medium saucepan to a boil; reduce heat to medium. Stir in cornmeal and salt; cook, stirring regularly, until thick.
3. 3 Transfer cornmeal mixture to prepared loaf pan. Cover and refrigerate overnight.
4. 4 Slice cornmeal mush into 1-inch-wide slices. Melt butter in a skillet over medium-high heat. Add cornmeal slices; cook until golden brown on both sides.

By Michele O'Sullivan

Ingredients

• ✓ salt
• egg
• bell pepper
• black pepper

Instructions

1. 1 Heat a nonstick skillet over medium heat. Add bell pepper ring. Crack egg into bell pepper ring; cook until bottom holds together and corners are browned, 2 to 3 minutes. Flip; cook until desired doneness is reached, 2 to 3 minutes more. Season with salt and black pepper.

By Chef Lizzie

Ingredients

• ✓ salt
• bacon
• egg
• pepper

Instructions

1. 1 Fry the bacon in a large skillet over medium heat until crisp. Remove from the pan, and set on paper towels to drain. Crack the eggs into the pan with the bacon grease so that they are about 1 inch apart. Season with salt and pepper. When the eggs look firm, flip them over, and cook on the other side to your desired doneness. Transfer to a plate and serve with bacon.

By KIRBERT70

Ingredients

• ✓ salt
• water
• egg
• black pepper

Instructions

1. 1 Fill a wide pan with 4 cups water (about 3 inches deep) and bring to a boil over high heat. Once the water boils, turn the heat down to just below a simmer (there should be no bubbles).
2. 2 Crack eggs open into a ramekin. Transfer eggs into a soup ladle, and working quickly and gently, angle your soup ladle so the eggs slip into the water.
3. 3 Set a timer for 3 minutes. After 3 minutes, use a slotted spoon to lift your eggs from the water, one at a time. Give each a little jiggle to check that the whites are set. If not, dip back in for 30 seconds more. Remove and serve immediately with salt and pepper. Your yolk should run when pierced with a fork.

By thedailygourmet

Ingredients

• ✓ salt
• water
• sourdough starter
• bread flour
• cornmeal

Instructions

1. 1 Mix water and salt together in a very large bowl. Add sourdough starter and whisk vigorously to mix and aerate; stir in 3 cups bread flour until smooth. Stir in remaining 3 cups bread flour until dough is completely mixed.
2. 2 Cover bowl and set aside until dough is bubbly and increased in volume, 12 to 15 hours.
3. 3 Turn dough onto a well-floured work surface using floured hands. Turn dough several times to cover with flour. Return dough to an oiled bowl and let rest until dough is doubled in size but not risen enough to collapse, 2 to 3 hours.
4. 4 Preheat an oven-safe, lidded Dutch oven (at least 8 quarts) in a 450 degrees F (230 degrees C) oven for 30 minutes.
5. 5 Carefully remove the Dutch oven using oven mitts and sprinkle cornmeal into the bottom to prevent dough from sticking.
6. 6 Gently roll dough out of oiled bowl and into the Dutch oven; replace the lid.
7. 7 Bake in the preheated oven for 30 minutes. Remove lid and continue baking until crust is lightly browned, about 15 minutes more. Carefully tip loaf out onto a cooling rack to cool completely.

By hrabbot

Ingredients

• ✓ salt
• salmon fillet
• black pepper
• liquid smoke
• butter

Instructions

1. 1 Thaw the salmon slightly in cold water, and remove the skin. Use a very sharp knife to slice the fillet into thin slices. Place the slices in a bowl, and sprinkle with salt and pepper. Toss with enough liquid smoke to coat the fish, and refrigerate for 30 minutes.
2. 2 Heat the butter in a large skillet over medium heat. Fry the salmon slices for a few minutes turning once. Fish should flake easily with a fork when done.

By CHAMMI

Ingredients

• ✓ salt
• cooking spray
• egg
• black pepper

Instructions

1. 1 Lightly spray a ramekin dish with non-stick cooking spray. Pour in beaten eggs.
2. 2 Set air fryer to 370 degrees F (185 degrees C) and place the ramekin into the air fryer basket.
3. 3 Air fry for 3 minutes. Stir egg mixture and cook for 3 minutes more. Fluff with a fork and season to taste with salt and pepper. Grab and go.

By Soup Loving Nicole

Ingredients

• ✓ salt
• cooking spray
• egg
• black pepper

Instructions

1. 1 Spray a large glass bowl with cooking spray.
2. 2 Crack 1 egg into a small ramekin, then pour into the prepared bowl. Whisk egg. Repeat with remaining eggs, whisking well after each addition.
3. 3 Cook eggs in the microwave for 30 seconds; remove and stir. Continue cooking in 30-second intervals, stirring after each, until eggs are almost set, about 3 minutes total. Season with salt and pepper.

By thedailygourmet

Ingredients

• ✓ salt
• egg
• butter
• black pepper

Instructions

1. 1 Place eggs in a saucepan and cover with water. Bring water to a boil. Cook eggs at a boil for 10 minutes. Remove eggs from hot water and set aside to cool.
2. 2 Peel cooled eggs and cut into large chunks.
3. 3 Melt butter in a skillet over medium heat. Fry egg chunks in melted butter until golden brown, about 2 minutes; season with salt and pepper.

By Diana Salama

Ingredients

• ✓ salt
• butter
• egg
• black pepper

Instructions

1. 1 Melt butter in an 8-inch nonstick pan over medium heat. Once butter is melted, crack eggs into the pan. Tilt pan to evenly distribute eggs. Cook until whites are no longer translucent, 1 to 2 minutes. Flip eggs by pushing the pan away from you and slightly tossing eggs up and over. Move pan upwards to catch eggs.
2. 2 Cook on second side until desired doneness, 30 to 45 seconds. Season with salt and pepper.

By Yoly

Ingredients

• ✓ salt
• butter
• egg
• black pepper

Instructions

1. 1 Melt butter in an 8-inch nonstick skillet or seasoned cast iron skillet over medium heat. Crack the egg into the skillet and cook undisturbed until the egg white is firm and set, but the yolk is still runny and intact, about 1 1/2 to 2 minutes.
2. 2 Gently flip the egg with a spatula being careful not to break the yolk. Cook for another 15 to 20 seconds or to your desired doneness, being sure that the yolk remains liquid.
3. 3 Transfer the egg to a plate, season with salt and pepper, and serve immediately.

By lutzflcat

Ingredients

• ✓ salt
• butter
• egg
• white vinegar

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone liner (such as Silpat); lightly butter.
2. 2 Separate egg whites and egg yolks. Place whites in a large bowl. Reserve yolks in two separate, smaller bowls.
3. 3 Add vinegar to egg whites then add salt; whisk until reaches relatively firm, but not dry, peaks.
4. 4 Spoon egg whites onto the prepared baking sheet, shape as desired, making sure not too wide, since want some height. Make a small depression in centers using the back of a spoon.
5. 5 Bake in center of the preheated oven until egg whites just start to take on some golden color, 5 to 6 minutes. Add yolks to depressions; bake until yolks are heated through, but still runny, 3 to 4 minutes more.

By John Mitzewich

Ingredients

• ✓ salt
• firm tofu
• cornmeal
• cinnamon
• olive oil

Instructions

1. 1 Slice tofu into 1/8-inch-thick slices, laying slices on a paper towel-lined plate; season each side lightly with salt.
2. 2 Place cornmeal in a shallow bowl; stir in a pinch of salt and cinnamon.
3. 3 Heat olive oil in a skillet over medium-high heat.
4. 4 Dip each side of tofu slices in cornmeal mixture; gently tap off excess. Add tofu to the skillet; cook until golden brown and crisp, 2 to 3 minutes per side.

By Meganvs

Ingredients

• ✓ salt
• self-rising flour
• vegetable shortening
• buttermilk
• butter

Instructions

1. 1 Preheat an oven to 475 degrees F (245 degrees C). Grease an 8-inch cake pan.
2. 2 Sift flour and salt together into a large mixing bowl. Make a dent in flour by pushing flour from center toward sides of bowl. Add 2 walnut-size lumps of shortening and a splash of buttermilk to the flour where you made the dent. Work the shortening into the flour using fingers in a twisting motion (rub thumb against pointer and middle finger motion) until the shortening is fully incorporated into the flour.
3. 3 Pour buttermilk into the flour about 1/4 cup at a time, continuing to work it in with your fingers until the buttermilk is completely incorporated into a sticky dough.
4. 4 Roll dough into 8 large balls and drop into prepared cake pan, working around the outside and putting the last one in middle to fill the pan. Press dough balls with back of fingers to flatten until they touch and are about 3/4- to 1-inch thick.
5. 5 Bake in preheated oven until the tops are golden brown, 15 to 20 minutes. Brush tops with melted butter.

By Hollinhead77

Ingredients

• ✓ salt
• bread
• butter
• egg

Instructions

1. 1 Cut a circle in the center of bread with a cookie cutter. Brush melted butter on both sides of bread.
2. 2 Heat a small skillet over medium heat. Add bread and cook until golden brown, about 2 minutes. Flip, then crack egg into the hole. Cook until egg is set on the bottom, about 1 minute; season with salt. Cover, reduce the heat to low, and cook until egg white is completely set, 3 to 4 minutes.

By Cassie

Ingredients

• ✓ salt
• bacon drippings
• potato
• vidalia onion
• pepper

Instructions

1. 1 Heat the bacon drippings in a large skillet over medium heat. Add potatoes and onion, and stir to coat. Cook, stirring occasionally, until potatoes are tender and golden brown, about 15 minutes. Season with salt and pepper, and serve.

By MS DEE

Ingredients

• ✓ salt
• cucumber
• plain yogurt
• cider vinegar
• sugar

Instructions

1. 1 Fold cucumber, yogurt, vinegar, sugar, and salt together in a large bowl. Adjust seasoning as desired.

By barbara

Ingredients

• ✓ salt
• potato
• sausage
• black pepper
• chive

Instructions

1. 1 Cut red potato into spirals using a spiralizer. Dip into a bowl of cold water; rinse and transfer to a microwave-safe bowl.
2. 2 Cook potato spirals in the microwave on high for 1 minute. Blot with paper towels to remove any moisture.
3. 3 Remove sausage from its casing and shape into 2 balls; press into round discs.
4. 4 Heat a nonstick skillet over medium heat. Add 2 round piles of potato spirals. Season with salt and pepper. Top each pile with a sausage disc and press down firmly with a spatula to make thin patties. Cook until well browned, about 4 minutes per side. Garnish with chives.

By Deb C

Ingredients

• ✓ salt
• all-purpose flour
• water
• white sugar
• vegetable oil

Instructions

1. 1 In a large bowl, stir together flour, salt, and water until a soft dough is formed. Turn dough out onto a lightly floured surface and knead briefly. Divide dough into 2-inch diameter balls and cover with a damp cloth or plastic wrap.
2. 2 Select one ball of dough and roll out until very thin but not torn. Sprinkle lightly and evenly with sugar. Fold up dough into a small square and roll out again until thin.
3. 3 Heat a lightly oiled griddle over medium heat. Place rolled dough onto the pan and cook for 30 seconds to 1 minute on each side until golden. Serve immediately. Repeat until all dough balls have been rolled and cooked.

By Asbah

Ingredients

• ✓ salt
• cornmeal
• butter
• milk
• water

Instructions

1. 1 Cream the cornmeal, salt, and butter together. Add the milk and enough water to make a moist but firm batter.
2. 2 Drop by large spoonfuls onto a hot greased griddle, and flatten slightly with the back of a spoon. When brown, turn and cook the other side.

By Kevin Ryan

Ingredients

• ✓ salt
• egg
• white vinegar
• black pepper
• dill

Instructions

1. 1 Fill a large saucepan with 2 to 3 inches of water and bring to a simmer. Reduce the heat to medium-low, pour in vinegar, and keep the water at a gentle simmer.
2. 2 Crack an egg into a small cup. Place cup near the surface of the hot water and gently drop egg into the water. Repeat with remaining eggs. Turn off heat, cover, and let sit until whites are set, 4 minutes. Lift eggs out of pan with a slotted spoon. Season with salt, pepper, and dill.

By RACH7H

Ingredients

• ✓ salt
• instant grits
• water
• wasabi sauce
• black pepper

Instructions

1. 1 Mix grits and boiling water together in a bowl; stir in wasabi sauce, salt, and pepper.

By TaMater